啤酒挥发性风味成分研究进展  

Research Progress on Beer Volatile Flavor Components

作　　者：周煜 薛璐[1,2] 吴子健[1,2] 胡志和[1,2] ZHOU Yu;XUE Lu;WU Zi-jian;HU Zhi-he(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Tianjin Key Laboratory of Food and Biotechnology,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]天津市食品生物技术重点实验室,天津300134

出　　处：《食品研究与开发》2021年第1期210-219,共10页Food Research and Development

摘　　要：气味作为啤酒重要的风味特征,由啤酒的挥发性成分决定。高级醇、有机酸和酯类是其中最重要的三类化合物,主要与酿造使用的酵母菌有关。在啤酒花提供的几百种挥发性化合物中,萜烯类化合物所占比例最高,它赋予啤酒花香、松木香等气味。在啤酒的生产和贮藏过程中发生的美拉德反应是引起啤酒老化的原因之一。老化过程中产生的反-2-壬烯醛、Strecker醛、双乙酰等物质会导致啤酒产生异味。该文综述近年来关于啤酒挥发性成分和气味的研究进展,并对改善啤酒的品质提出建议。Odor,as an important sensory feature of beer,is determined by the volatile components of beer.Higher alcohols,organic acid and esters are the three most important compounds,which are mainly related to the yeast used in brewing.Among the hundreds of volatile compounds provided by hops,terpenes account for the highest proportion,which gives beer flower aroma,pine incense and other odors.Maillard reaction during beer production and storage is one of the causes of beer aging.Substances such as trans-2-nonenal,Strecker aldehyde and diacetyl produced in the aging process of beer can lead to undesirable odor of beer.This paper reviewed the research progress on volatile components and beer odor in recent years,and put forward suggestions for the improvement of beer quality.

关 键 词：啤酒 气味形成 挥发性成分 酵母 啤酒花 老化 

分 类 号：TS262.5[轻工技术与工程—发酵工程]